Mom's Lemon Custard Pie Recipe
Mom's Lemon Custard Pie Recipe photo by Taste of Home
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Mom's Lemon Custard Pie Recipe

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My mother often made this pie back when we were growing up. You might say it's stood the test of time, because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to top off any meal. —Jeannie Fritson, Kearney, Nebraska
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 6-8 servings


  • 1 cup sugar
  • 1 tablespoon butter, softened
  • 2 eggs, separated
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 unbaked pie pastry (9 inches)
  • Whipped cream, lemon and mint, optional

Nutritional Facts

1 piece: 261 calories, 9g fat (5g saturated fat), 13mg cholesterol, 167mg sodium, 42g carbohydrate (27g sugars, 0 fiber), 2g protein.


  1. Preheat oven to 325°. In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and peel; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
  2. Pour into pie shell. Bake 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream, lemon and mint if desired. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Mom's Lemon Custard Pie in Reminisce Extra August 1993, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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mommayor User ID: 6425768 253249
Reviewed Aug. 27, 2016

"Made this pie for my mom' birthday. She loved it. It was very refreshing. Only thing I changed is instead of lemon zest, I used 1/2 tsp of lemon extract. Delicious!"

NanZim User ID: 3929200 251936
Reviewed Jul. 27, 2016

"My husband enjoyed this tasty pie. It has plenty of lemon flavor."

pickletrish User ID: 8846845 247613
Reviewed Apr. 28, 2016

"Fantastic pie !! I have been making 2 every Friday night for the restaurant and they are sold out by 6:30pm. Thanks for sharing"

jvaliante User ID: 6799366 247609
Reviewed Apr. 28, 2016

"Made this pie a few times, everybody loves it,nice change from plain custard."

rosebake2016 User ID: 4441519 246836
Reviewed Apr. 9, 2016

"this is the absolute pie I have ever made!!! Made for a dinner party and all enjoyed. I am making it again today but only baking for50 miutes!!! Thank you"

MY REVIEW User ID: 2009251 246720
Reviewed Apr. 7, 2016

"My mother used to make something like this, but she put it in custard cups. Will that work with this recipe? Will it have to be baked in a water bath if it's in custard cups? That would work better for me than a pie, but it sounds wonderful either way."

kewellman User ID: 7182281 245462
Reviewed Mar. 14, 2016

"I'm not a huge lemon person, but this was delicious! The curd bottom layer and spongy top layer appears to be how they recipe is intended to turn out, which I thought was fascinating. Food science! I followed the recipe exactly and though the top was quite brown after an hour in the oven, it lightened up in the fridge overnight. Still yummy! Will probably lessen the baking time next time just to achieve a more lemony appearance."

amyveekae User ID: 8763816 243426
Reviewed Feb. 7, 2016

"not sure if I would say a custard tart, but more lemon self saucing pudding pie! a lemon curd type at the bottom half, and almost like a souffl? on the top half! But for all I know I could of done something wrong haha. But that didn't matter anyway, because it tasted AMAZING!! perfect sweet to lemon balance. definitely recommend and definitely will make again!"

saalden User ID: 8530166 232491
Reviewed Sep. 8, 2015

"Perfect in every way!. The best Lemon Custard and so easy to make."

turbosgal1 User ID: 8414818 227882
Reviewed Jun. 13, 2015

"Thank you for sharing this. The recipe is easy to put together and a nice balance of sweet and tart. It was a refreshing end to a heavier luncheon menu. I served it with dollop of whipped cream and fresh blueberries. Will make again (for events or large dinners only so it is not calling my husband and me from the fridge)."

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